Method

1. Squeeze any excess moisture out of your potatoes. Mix in the garlic, herbs, salt, pepper, paprika and mushrooms.

2. Fold in the eggs. Once mixed up, dust in 3 tbsp flour, adding more if needed, until the mix is relatively dry but wet enough to hold together.

3. Get a large frying pan hot. Add a splash of oil. Turn the heat down to medium and put scoop up a heaped tablespoon (more or less, depending on how big you want them) of the mix in the pan. Flatten it with a spatula. Yuriko’s mum suggests 5/7 cm diameter.

4. Fry until it's golden on both sides. Finish with a final dusting of paprika. Lovely on their own or serve with a little crème fraiche or cream cheese.